Creamy Roasted Cauliflower Soup

Creamy Roasted Cauliflower Soup is a simple yet elegant dish that turns a humble vegetable into something extraordinary. I love how roasting the cauliflower brings out its natural sweetness and nutty flavor, while blending it into a velvety soup creates a comforting, satisfying bowl that feels both light and rich. It’s a perfect recipe for chilly days or when I want a cozy, nourishing meal.

Why You’ll Love This Recipe

I love this recipe because it’s made with minimal ingredients but delivers an incredible depth of flavor. The roasted cauliflower, paired with a hint of garlic, onion, and lemon, creates a beautifully balanced soup that’s creamy without any heavy cream. It’s also naturally gluten-free and easily made vegan. I like that it’s simple enough for a weeknight dinner yet elegant enough to serve as a starter for guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large head of cauliflower (about 2 pounds), cut into bite-sized florets
2 tbsp (30 ml) extra-virgin olive oil
½ tsp salt
½ tbsp (7g) butter, unsalted
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (1L/32 ounces) vegetable broth (ideally low-sodium)
1 tbsp (15ml) fresh lemon juice
¼ tsp grated nutmeg

For garnish (optional): freshly ground black pepper and thyme (stemmed), to taste

Directions

1. I start by preheating my oven to 425°F (220°C) and lining a baking sheet with parchment paper.
2. I spread the cauliflower florets on the baking sheet, drizzle them with olive oil, sprinkle with salt, and toss to coat evenly.
3. I roast the cauliflower for 25–30 minutes, turning halfway through, until golden brown and tender.
4. While the cauliflower roasts, I melt the butter in a large pot over medium heat.
5. I add the chopped red onion and sauté for about 5 minutes, until soft and translucent.
6. I stir in the garlic and cook for another minute until fragrant.
7. Once the cauliflower is ready, I transfer it to the pot and pour in the vegetable broth.
8. I bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes to blend the flavors.
9. I remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy (or transfer it in batches to a blender).
10. I stir in the lemon juice and grated nutmeg, then taste and adjust seasoning if needed.
11. I ladle the soup into bowls and garnish with freshly ground black pepper and thyme before serving.

Servings and Timing

This recipe serves about 4 people. The total preparation and cooking time is approximately 45 minutes.

Variations

I sometimes add a small potato or a handful of cashews before blending for extra creaminess. For a spicy kick, I sprinkle a bit of cayenne or smoked paprika. If I want a cheesy twist, I stir in a bit of nutritional yeast or vegan parmesan. I also love topping the soup with roasted chickpeas or crispy croutons for added texture.

Storage/Reheating

I store any leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove over medium heat, stirring occasionally. If it thickens, I add a splash of broth or water to loosen it. This soup also freezes beautifully for up to 2 months; I thaw it overnight in the refrigerator before reheating.

FAQs

Why roast the cauliflower first?

I roast it to deepen its flavor and bring out its natural sweetness, which makes the soup richer and more flavorful.

Can I make this soup vegan?

Yes, I use olive oil instead of butter and skip any dairy-based garnish to make it fully vegan.

How do I make it extra creamy?

I blend it thoroughly and can add a bit of coconut milk, cashew cream, or a boiled potato for a smoother texture.

Can I use frozen cauliflower?

Yes, I roast it directly from frozen—it may take a few extra minutes in the oven but works just as well.

What type of onion works best?

I like red onion for its mild sweetness, but yellow or white onions also work nicely.

Can I make this soup ahead of time?

Yes, it stores and reheats well, making it perfect for meal prep or entertaining.

What can I serve with this soup?

I enjoy it with crusty bread, a green salad, or a simple sandwich for a complete meal.

How can I add more flavor?

I sometimes add roasted garlic, a drizzle of truffle oil, or a sprinkle of toasted nuts before serving.

Can I skip the lemon juice?

I recommend keeping it—the acidity brightens the flavors and balances the richness.

How do I make it thicker?

I reduce the amount of broth slightly or simmer longer to let the soup naturally thicken.

Conclusion

I love how this Creamy Roasted Cauliflower Soup transforms simple ingredients into a smooth, flavorful dish that feels both comforting and refined. The roasted cauliflower adds a delicious nuttiness, while the lemon and nutmeg give it a fresh, aromatic finish. Whether I serve it as a light lunch or a cozy dinner starter, it always warms the soul and delights everyone at the table.

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